Sting of the Bee Cake

Serves: 18
Total Calories: 470


Bienenstich Cake:
1 cup butter (no substitutes), softened
2/3 cup sugar
2 eggs
3 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/2 cup butter
1 cup finely chopped almonds, blanched or unblanched
1/2 cup sugar
2 tablespoons milk
2 teaspoons vanilla extract
Butter Cream Filling:
1 cup butter, softened
2 egg yolk
2 cups powdered sugar
2 teaspoons vanilla extract
1/2 cup raspberry jam


Bienenstich Cake:
Cream butter. Gradually add sugar, creaming well. Beat in eggs one at a time; beat until light and fluffy. Add sifted dry ingredients alternately with milk. Spoon batter into a well-greased 9-inch springform pan.

Melt butter; blend in chopped almonds, sugar, milk, and vanilla. Bring to a boil. Remove from heat and cool slightly. Spread carefully over batter. Bake at 375° for 50 minutes. Remove from oven and cool. Remove springform pan. Prepare filling.

Butter Cream Filling:
To softened butter, add egg yolks, powdered sugar, and vanilla; beat well. Split cake horizontally into 2 layers. Spread bottom layer with Butter Cream Filling. Top with raspberry jam. Very carefully replace top layer of cake. Cut into thin slices and serve.

Nutritional Facts:

Serves: 18
Total Calories: 470
Calories from Fat: 260

This Sting of the Bee Cake recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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